Pork Meatloaf
Warm or cold, a good classic meatloaf doesn't need extra toppings.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Resting time 20 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Meat & Poultry
Cuisine International
Servings 6 people
Calories 524 kcal
Cook the onion with 1 tbsp of olive oil over a medium to low heat until translucent.
Add the garlic, cook for a minute and remove from the stove to cool down.
In a large mixing bowl soak the breadcrumbs with the white wine.
Add all ingredients to the bowl and combine well by hand.
Shape and arrange the meatloaf and put onto a baking sheet or into a tin.
Bake the meatloaf for 15 minutes in a preheated oven of 180°C, then lower the temperature to 160°C and bake for another 45 minutes.
Remove the meatloaf from the oven and let it rest for 20 minutes before slicing.
- This meatloaf mixture can be used to stuff peppers and tomatoes, as well as for shepherd's pie and bolognese sauce.
- Chilies are optional and can be replaced by red and green peppers which are essential for flavour and colour.
Calories: 524kcalCarbohydrates: 14gProtein: 30gFat: 36gCholesterol: 121mgSodium: 1285mgFiber: 1gSugar: 2gVitamin A: 340IUVitamin C: 15mgCalcium: 66mgIron: 3mg
Keyword meatloaf, minced meat, pork